If you love warm, comforting desserts, baked sago pudding is a must-try! This traditional dish is made with tiny sago pearls, milk, eggs, and sugar, creating a beautifully creamy texture with a delicious golden top. It’s a nostalgic favourite in many South African households, often served with a drizzle of golden syrup or a dusting of cinnamon.
Whether you’re making it for a cosy family dessert or a special occasion, this baked sago pudding recipe is simple, satisfying, and full of rich flavour. Let’s get started and bring a taste of tradition to your table!
6 portions
INGREDIENTS FOR SAGO PUDDING
- 1 litre (4 cups) CLOVER full cream milk
- 187 ml (¾ cup) sugar
- 2 ml salt
- 250 ml (1 cup) sago
- 60 ml (4 table spoon) CLOVER Mooi River butter
- 4 eggs, separated
- 5 ml (1 teaspoon) vanilla essence
- extra CLOVER Mooi River butter
- golden syrup or apricot jam
Method to make Sago Pudding
- Soak the sago for half an hour in water and then drain afterwards.
- Preheat the oven to 180°C.
- Heat the milk, sugar and salt to boiling point. Add the sago.
- Lower the heat and let it simmer on low heat for 20 minutes or until the sago becomes transparent. Stir often to prevent the sago from sticking together.
- Remove the saucepan from the heat and add the butter. Let the mixture cool somewhat.
- Beat the egg yolks and the vanilla essence and quickly add to the milk mixture.
- Use an electric mixer and stiffen the egg whites and fold into the sago mixture.
- Grease an ovenproof dish with a diameter of 20 cm x 30 cm well with butter.
- Spoon the sago mixture into an oven dish. Smooth the top.
- Bake for 25 minutes or until light golden brown on top.
Serve hot with golden syrup or apricot jam.
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Frequently Asked Questions (FAQs) – Baked Sago Pudding
What is sago pudding?
Sago pudding is a traditional South African dessert made from sago pearls, milk, eggs, and sugar, often flavoured with vanilla or cinnamon. It has a creamy texture and can be baked or steamed.
Is baked sago pudding different from regular sago pudding?
Yes, while some sago puddings are cooked on the stove, baked sago pudding has a firmer, slightly caramelised texture and a golden-brown crust.
How long does it take to make baked sago pudding?
The preparation time is usually 10-15 minutes, and baking takes around 40-50 minutes, depending on the recipe.
Do I need to soak the sago pearls before cooking?
Yes, soaking the sago pearls for at least 30 minutes (or even overnight) helps them absorb liquid and cook evenly.
Can I use tapioca instead of sago?
Tapioca pearls are similar to sago and can be used as a substitute, but they may give the pudding a slightly different texture.
What type of milk is best for sago pudding?
Traditionally, full-cream milk is used for a rich texture, but low-fat milk, coconut milk, or almond milk can also be used.
How do I prevent the sago from sticking together?
Stir the sago frequently while cooking and make sure it’s fully cooked before mixing with the other ingredients.
Can I add extra flavours to the pudding?
Yes! Common additions include vanilla essence, cinnamon, nutmeg, lemon zest, or even a splash of brandy for a richer flavour.
Can I serve baked sago pudding with a topping?
Yes, it’s delicious with custard, whipped cream, caramel sauce, or a sprinkle of cinnamon sugar.
Can I make this pudding in advance?
Yes, you can bake it ahead of time and store it in the fridge for up to 3 days. Reheat gently before serving.
Can sago pudding be frozen?
It’s best enjoyed fresh, but you can freeze it for up to 1 month. Thaw in the fridge and reheat before serving.
Why is my pudding too runny or too thick?
If it’s too runny, it may not have been baked long enough or needed more egg for binding. If it’s too thick, there may have been too much sago or too little liquid. Adjust accordingly next time.
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